This lemon Drizzle cake is so quick and easy to make that it tends to be the recipe I grab when on the fly with no time to rush out and buy exclusive ingredients etc…
The only downfall is it’s so yummy that it gets eaten super fast – this time even before I had the chance to take all the photos I would like.
Lemon Drizzle Cake
Preheat oven to 175°C.
Line a 22 x 11cm loaf tin with baking paper.
- 175g unsalted butter
- 5/8 of a cup fine brown sugar
- 3 eggs
- 1 lemon – ground zest and juice
- 5/8 of a cup plain flour
- 1 tsp baking powder
- 1/2 cup ground almonds
- Beat sugar and butter together to form a smooth paste.
- Beat in eggs carefully one at a time making sure the mixture doesn’t curdle – if it does start to curdle add 2 tbsp of flour to the mixture in between.
- Add lemon zest and juice.
- Add sifted flour and baking powder.
- Add ground almonds.
- Pour mixture into prepared baking tin.
- Place in oven for approximately 55 minutes.
- Test dough with a knife before taking out of oven to ensure fully cooked.
- Leave on rack to cool for 10 minutes and then turn cake out onto the rack, removing the tin.
Wait for cake to have cooled down before topping. Then mix icing sugar and a little lemon juice to the consistency you prefer and drizzle over cake.
For this recipe I like to keep the icing thin and usually ensure the sides are fully coated as well but this time an eager hungry mob snatched the cake away from me before I had a chance to do too much to it.
This lemon drizzle cake recipe is from an old Foodtown magazine from New Zealand – I am so lucky that my Mum sends me these every now and again – a super treat – thanks Mum!
Have fun baking and stay tuned for more FunkyForty news by subscribing in pink box below!
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PS: All photos taken by and property of.